Ingredient!
1 crusty sourdough vienna bread
1/2 cup barbecue sauce
1 whole cooked chicken breast, sliced ​​or chopped finely
200 grams of mozzarella cheese, thinly sliced
½ red onion, finely cut
2 tablespoons sliced ​​black olives
1/2 cup sliced ​​mushrooms
100 grams of cherry tomatoes, halved
227 grams of tin pineapple rings
Italian pizza herbs
Basil leaves, grated or chopped finely
Preparation!
Preheat oven to 176 degrees. Place the bread on a lightly greased oven tray. Cut the bread with a sharp bread knife in rows along the length of the breadcrumbs, taking care not to cut through to the bottom of the bread. Hold the loaf over the top, cut across into the Wide, again approx. 1 centimeter above the base crust
Put grill sauce in each cut and spread evenly to coat the inside of the bread. Insert chicken breasts, cheese slices, onions, olives and mushrooms into each slice / wedge. Push all the ingredients down into the bread really well.
Sprinkle the Italian pizza herbs cover with foil and bake for 15 – 20 minutes, or until the cheese has melted.
Uncover and bake again for another 10 minutes, or until bread has become golden and crispy.
While the bread is baking grill pineapple rings and cherry tomatoes on a lightly greased nonstick pan / skillet until cooked to your liking.
Remove the pizza and cut into pieces from the oven and serve with the pineapple rings and cherry tomatoes. Top with shredded Basil leaves.